1. Preheat oven to 400 degrees F. Spread the puff pastry sheet and stamp out 4 circles with a wide brim cup. (I use a margarita glass)
2. Put the hummus, red peppers, and the sun dried tomatoes in a blender with 2 tablespoons water. Pulse until smooth. Spread the flavored hummus over the 4 pastry circles.
3. Place the olives and tomatoes cut side up in the hummus and arrange attractively. Sprinkle with vegan feta, if using.
4. Bake covered with foil for 15 minutes, then uncovered for 5 more, or until the pastry is done. Sprinkle with parsley, and season, to taste.
Serve as a starter or double the serving and make a salad for a delicious dinner.
Source of recipe: This was inspired by a similar recipe out of Vegetarian Times.

SO HOW'D IT GO?

I forgot to mention my husband was raving and raving about this as he was eating it, saying it was better than any appetizer style food he's ever had - even at fancy restaurants he's been to or catered events for work functions. ;)

WOW! this was good - I was immediately attracted to this recipe by the photo and boy was it tasty! I seem to always eat food that you have eaten FullObeans! I think we have the same taste - i always see your photos or reviews on the recipes I try. ;)Anyway - We enjoyed this one - I made my own hummus and roasted my own peppers. I also roasted some zucchini slices and I also put some of the roasted peppers on the tartlet along with the tomatoes, olives and zucchini. I just used black olives because its what I had. And then I realized after we already ate I forgot to add the parsley! Oh well, we'll try it on the leftovers because I doubled the recipe. Thank you for sharing this, its awesome!